Description

This Instant Pot Beef Stew is a hearty, classic comfort meal perfect for chilly days. Tender cubes of beef are browned and then slow pressure-cooked with potatoes, carrots, celery, mushrooms, and a rich blend of tomato paste, herbs, and broth. Finished with peas for a touch of sweetness and thickened into a luscious gravy, this stew is both flavorful and satisfying with minimal hands-on time.

Ingredients

Scale

Beef and Browning

2 tablespoons oil
1 ½ pounds beef stewing meat (cubed; use 2 pounds for big eaters)
2 tablespoons flour

Vegetables and Seasonings

1 medium yellow onion (cut into wedges)
2 cloves garlic (sliced)
2 teaspoons Italian seasoning
4 tablespoons tomato paste
½ pound waxy potatoes (peeled and cut into chunks)
4 large carrots (peeled, ends trimmed and cut into chunks)
4 large celery sticks (trimmed and thickly sliced)
8 ounces brown button mushrooms (cleaned and quartered)
½ cup frozen peas (no need to defrost)

Liquids and Flavorings

½ cup dry red wine (or substitute with more broth)
2 cups beef broth
2 tablespoons Worcestershire sauce (or soy sauce)
1 teaspoon maple syrup (or honey or sugar)
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Brown the meat: Set the Instant Pot to sauté mode and heat the oil. Add the cubed beef, season with salt and pepper, and stir occasionally. Sprinkle flour over the meat and mix well. Continue cooking until the beef is nicely browned on all sides.
Start the gravy: Add the onion wedges to the pot and cook until they begin to soften. Stir in the sliced garlic, Italian seasoning, and tomato paste, cooking constantly for about 30 seconds until fragrant. Pour in the red wine, scraping the bottom to loosen browned bits (to avoid burn warnings). Let the wine reduce and thicken for about a minute. Then, stir in the beef broth, Worcestershire sauce, maple syrup, and additional salt and pepper to taste.
Cook the stew: Add the browned beef along with potatoes, carrots, celery, and mushrooms to the Instant Pot. Mix everything thoroughly. Close the lid and seal the steam valve. Press the “Meat/Stew” button and allow it to cook for the preset time. When done, let the pressure release naturally until it is safe to open the pot.
Finish the stew: After releasing the lid, stir the stew well and adjust seasoning and thickness if needed. Set the Instant Pot back to sauté mode and add the frozen peas. Bring the stew to a boil and simmer for 5 minutes to cook the peas through. To thicken the stew further, prepare a slurry with 1–2 tablespoons of cornstarch and 2–3 tablespoons water, then stir it into the pot and cook until the stew reaches desired consistency.

Notes

If you don’t have red wine, substitute with additional beef broth.
The stew can be thickened with cornstarch slurry or flour slurry as preferred.
Natural pressure release is important to maintain tender meat and avoid toughening.
You can brown the beef in a skillet first if preferred, then transfer to Instant Pot.
For larger servings, increase beef quantity to 2 pounds.
Using waxy potatoes helps them hold their shape during pressure cooking.